Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.
Today I want to share a delicious (and simple) side dish featuring couscous, which is a common food in many countries, especially in North Africa.
This protein-enriched food (which consists of tiny granules of rolled semolina) made its way into European and French cuisine (and eventually America) starting in the early 20th century, and has wildly risen in use and popularity.
I found the original recipe many years ago in an old cookbook in my collection. The main change I’ve made is adding colorful bell peppers to the original recipe.
The addition of bell peppers enhances both the flavor and color of this dish, so that is how I make it. Here’s how to make Golden Almond Couscous!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Little Prep Before Cooking The Couscous
The finished couscous is garnished with almond slices that have been lightly toasted. They add great crunch to this side dish and I highly recommend not skipping this!
To toast the almonds yourself, slice the almonds thinly, then place them into a “dry” skillet on Medium-Low heat. Cook, stirring often for 2-3 minutes, OR until they are lightly browned and aromatic. Transfer them from the skillet to a paper towel or plate to cool.
In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep the broth hot until it is added to the couscous later.
Time To Cook The Couscous
Now it’s time to put this dish together! Melt butter on Medium-Low in a large saucepan (big enough to hold the broth and other ingredients).
Add the finely chopped onions and bell peppers. *NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup of peppers), but feel free to use what color of peppers you may have.
Sauté the onions and peppers for 7-8 minutes, or until the onions have become light golden in color and the veggies are tender.
Stir ground turmeric and ground cumin into the cooked onions and peppers. Continue to cook for 1 minute, then add uncooked (“dry”) couscous to the pan.
Final Step
Stir the couscous into the onions, peppers and spice mixture until combined. Add the hot chicken broth, and stir until the ingredients are fully incorporated.
Turn off the heat and immediately put a lid on the pan (covering any vent holes). Let the golden almond couscous sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should have been absorbed.
Remove the lid from the pan after all the broth is absorbed. The grains of couscous will appear to be packed together (as seen below).
Grab a fork, and fluff the grains with it, combining the veggies with the couscous. Season the couscous, to taste, with salt and black pepper. Now this dish is almost ready to be served!
Serve The Golden Almond Couscous
Transfer the couscous immediately to a serving bowl and sprinkle the toasted almond slices over the top. Serve, and enjoy a delicious helping of golden almond couscous!
I hope you have a chance to make this savory side dish, and trust you’ll enjoy Golden Almond Couscous as much as I do. This dish pairs very well with most meats, and has great flavor.
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
Looking For More SIDE DISH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes you can choose from, including:
- Easy Homemade Rice Pilaf
- Rissole Potatoes with Feta
- Orzo with Parmesan
- Cranberry Orange Israeli Couscous
- Cranberry Pecan Curried Rice
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Recipe adapted from: “The Flavors of Bon Appetit”, page 61, published by Condé Nast Publications in 2004
↓↓ PRINTABLE RECIPE BELOW ↓↓
Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.
- 3 cups low sodium chicken broth
- 3 Tablespoons butter
- 1½ cups yellow onions finely chopped
- ⅓ cup bell peppers (combo of green/red/yellow) finely chopped
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ⅓ cup slivered almonds lightly toasted
- salt and black pepper, to taste
To Toast Almonds: slice almonds thinly, then place in a "dry" skillet on Medium-Low heat. Cook, stirring often, for 2-3 minutes, OR until lightly browned/aromatic. Transfer to a paper towel or plate to cool.
In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep broth hot until it's added to couscous later.
Melt butter on Medium-Low in a large saucepan (or large, covered, non-stick skillet). Add onions and bell peppers. Sauté for 7-8 minutes, or until light golden in color and tender. Stir in turmeric and cumin; cook for 1 minute.
Add couscous; stir. Pour in hot chicken broth; stir until incorporated. Turn off the heat; put a lid on the pan (cover any vent holes). Let sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should be absorbed. Fluff the couscous well, using a fork.
Transfer couscous immediately to a serving bowl. Garnish top with toasted almonds. Serve, and enjoy!
*NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup), but feel free to use what color of peppers you may have.
Here’s one more to pin on your Pinterest boards!